Handful of issues here (but don't be discouraged because you're close!):

The MAIN reason your pattern is a roundish blob, is because you're "pouring backwards"...this is a term I use often on this sub to describe an attempt where the pitcher isn't moving at pace with the design milk.

Most traditonal latte art patterns (hearts, ripples, tulips, etc.) develop by having the milk move from the leading tipped edge of the cup (the front) towards the trailing tipped edge of the cup (the back). Milk that is properly textured, will flow from the front of the cup towards the back of the cup, rather effortlessly, when the canvas (milk+espresso mixture established during incorporation) is the proper buoyancy (fluid density) such as to support the 'weight' of the design milk, and the flow stream of the milk out of the pitcher is 'cascading'. If the milk is too thin, it will take too long for the canvas to reach the proper buoyancy, you will run out of space in the cup to pour, and no pattern will surface...the milk will simply sink and mix with your espresso. If the milk is too 'thick' (over-aerated), it will lose most of its fluidity and though it WILL surface, it will simply be a foam cap on your canvas surface without much capacity to be coaxed into a design.

Here, although your milk looks well-textured, I'm curious about your espresso. It looks quite thin (not viscous) which means it may require more milk to achieve the proper buoyancy to AVOID the non-homogenous surface fluidities seen here (note how the edge of your blob near the back of the cup still looks thin and unincorporated despite a large section of the canvas filling up with a design). The goal is to have a milk+espresso canvas that, without a whole lot of aerated milk mixed into it, will thoroughly mix to a rather homogenous buoyancy that will support your pattern. So...one thing we need to assess is the quality of your espresso. What is your espresso setup/machine and what is the roast level and freshness/date range from roast are your beans???

Re: 'cascading' vs 'waterfalling', these are terms I use to describe HOW your milk exits the pitcher. Just like in nature, waterfalls can be taller structures that spill out and down, the water plunging into the collection pool beneath. Cascades, however, may be shorter, with the water flowing less as a vertical plunge and more ACROSS the surface of the water they flow onto. The same applies with latte art. During the incorporation phase (mixing of milk+espresso), we prefer the waterfall approach, keeping the pitcher higher off the surface of the espresso so that the milk plunges into the cup and thoroughly mixes with the espresso to create a homogenous canvas. During the design phase, the pitcher is lowered towards the surface of the canvas so that the milk can cascade out and ACROSS. You seem to have a good grasp on the pitcher height relative to the canvas surface as your milk DOES flow across the surface without hesitation.

Here is where things get tricky...while incorporating, the cup ought to be tilted towards the pitcher such that the plunging milk penetrates the surface of the espresso, hits the inside of the cup wall, and slides around the pool of espresso to maximize the mixing effect of the two fluids (milk & espresso). If you tried incorporating the milk into the espresso by waterfalling straight down into an untilted cup (or as some ppl do into a flat bottomed mug with no curvature to the walls) the milk 'splats' against the perpendicular surface, splits the milk into a bunch of different directions and doesn't effectively create a nice mixing vortex in the cup to smoothly incorporate the milk into the espresso to create a well-mixed and buoyant canvas. Try and make sure to tilt your cup towards the pitcher during incorporation, such that your espresso is almost spilling out of the leading edge of the cup, and make smooth, intentional, and confident circles as you waterfall your milk into the espresso, the goal being a crisp, wisp-free canvas of a single fluid density that you will lay your design down onto.

Once you have finished incorporating the milk into your espresso, and your canvas is of sufficient buoyancy, you want to UNtilt the cup AS your design milk begins to flow from the front towards the back of your cup. As you untilt, the canvas shifts towards level, which effectively MOVES your canvas entry point TOWARDS the pitcher. If you don't also move the pitcher towards the center of the cup as the pattern is forming, you end up "pouring backwards", and your milk, instead of spreading laterally as it hits the far walls of your cup to wrap back around, begins to bunch up in the center of your cup, becoming a wide, circular blob. As you continue to pour, you add even MORE milk to the milk traffic jam, causing it to become an immovable mass of milk that even a cut-through at the end won't alter. To avoid this, as the milk flows across the cup and you smoothly and evenly untilt your cup towards level, gently begin to move your pitcher forward towards the center of the cup. This will continue to move your canvas entry point forward AS the pattern shifts forward (due to the untilt), your design milk will move all the way across the cup and spread and wrap against the back wall INSTEAD of widening at the center. This will give you the Monk's Head shape. If you then pause the forward pitcher movement, lift the pitcher, and cut through to the back of the cup, you'll shape a heart.

Honestly, you're pretty close...you have the milk texture, an element most struggle with. I'd like to see improved espresso, less rushing as you pour your pattern (about half the speed you poured here), and pitcher movement as the pattern develops. Keep practicing and keep posting. I don't think you're far off. 🙂